Pecan and Burnt Butter Friands

READY IN: 45mins
Recipe by WaterMelon

From an Australian magazine.

Top Review by Dimpi

The taste of these little beauties was out of this world! There's a rich flavor of toasted nuts and "burnt" butter that just about drove ME nuts. I halved the recipe because I didn't have enough pecans and added almonds to make up the required 1/3 cup of nuts. Honestly I was worried I would end up eating all the batter before I could bake any. Finally baked the 3 "muffins" for about 25 minutes. Will make them in a mini muffin pan next time. Thanks for a terrific recipe! Update: I've found it can use a bit more sugar. The batter tastes just right with the given amount, but it seems to lose some of the sweetness after baking. I added some extra powdered sugar, and it was just perfect. Also, the muffin version was more moist when compared to the mini muffin. Yummy.

Ingredients Nutrition

Directions

  1. Grease 6-friand pan, or muffin pan.
  2. Melt butter in heavy based saucepan over medium heat, heat until it browns, watching carefully- It should be quite dark and smell nutty, but not burnt; cool.
  3. Process toasted pecans until finely ground (If unavailable, or you have no processor, use bought ground hazelnuts or almonds).
  4. Combine pecans, sugar, flour, cooled butter and egg whites in medium bowl, stir well.
  5. Spoon batter into prepared pan, decorate with a whole pecan on top of each uncooked friand, if desired.
  6. Bake in preheated oven at 180C, 350F for 20-25 minutes (until lightly browned and puffed up).
  7. Dust lightly with icing sugar to serve.

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